Acid resistant special vegetable fat powder
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By adopting special processes and formulas, the phenomenon of emulsification and layering of vegetable fat powder under acidic conditions has been completely solved, and it remains stable under pH 3.8-5 conditions.
1. Stable performance, no layering, and no precipitation in beverages with a pH value of around 4;
2. Enhance the milk texture and smooth and rich taste of the beverage;
3. Improve the energy and nutritional value of the product;
4. Dealing with bad taste in beverages to make the product mellow and delicious;
5. Enhance the fullness of acidic condiments and can be mixed with vinegar for use;
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Tel：86-311-84661588
Phone：86-150-2779-5666
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